The goose is a large, long-necked, short-legged waterbird which, in Britain, is most commonly eaten from Michaelmas (29 September) to Christmas time.

Goose meat is rich and full of flavour, with a creamy colour. It is most commonly roasted but can also be used to make soups, confits and patés, while goose fat is exceedingly popular for cooking with due to it's robust flavour.